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Gluten-Free Peanut Butter Blossoms Recipe

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4 from 8 reviews

These Gluten-Free Peanut Butter Blossoms are soft, chewy peanut butter cookies topped with a classic chocolate kiss. Perfectly balanced with a tender texture and rich peanut butter flavor, these cookies are ideal for holiday baking or anytime you want a delightful treat without gluten.

  • Total Time: 27 minutes
  • Yield: 24 cookies

Ingredients

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup granulated sugar, plus more for rolling
  • 1/3 cup brown sugar
  • 1 cup creamy peanut butter
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons milk (optional, if dough is dry)

Dry Ingredients

  • 1¼ cups all-purpose gluten-free flour blend
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt

Topping

  • 24 chocolate candy kisses or other chocolate shapes

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350℉ (177℃). Line two large rimmed baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: Using a stand mixer or hand mixer, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, creating a smooth base for the cookies.
  3. Add Peanut Butter, Egg, and Vanilla: Add the creamy peanut butter, egg, and pure vanilla extract to the bowl. Mix on high speed until the mixture becomes light and fluffy. Scrape down the sides with a rubber spatula to incorporate all ingredients evenly.
  4. Incorporate Dry Ingredients: Add the gluten-free flour blend, baking soda, and salt. Mix on medium speed until a dough forms. Test the dough's consistency by rolling a small portion into a ball—if it feels dry or crumbly, add 1-2 tablespoons of milk to achieve a soft, pliable dough that is not overly sticky.
  5. Form Cookie Balls: Roll the dough into 24 to 30 ping-pong-sized balls. For extra texture, roll each ball in granulated sugar if desired. Distribute the dough balls evenly on the prepared baking sheets.
  6. Bake Cookies: Bake one sheet at a time on the middle rack of the oven for 9-12 minutes until the cookies appear puffed and the bottoms are lightly golden brown. While baking, unwrap the chocolate kisses to have them ready for topping.
  7. Add Chocolate Topping: Immediately after removing each baking sheet from the oven, press one chocolate kiss into the center of each cookie within 30 to 60 seconds, so it slightly melts into the warm cookie.
  8. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. The cookies will become soft and chewy as they cool.
  9. Store: Store the baked cookies in an airtight container at room temperature for up to 1 week or freeze them for longer storage.

Notes

  • Use a gluten-free all-purpose flour blend labeled for baking to ensure the cookies hold their shape and texture.
  • If the dough feels too crumbly or dry, add milk 1 tablespoon at a time to achieve the correct pliable consistency.
  • Rolling the cookie dough balls in sugar before baking adds a nice crunch and sparkle to the cookies.
  • The cookies are best enjoyed once fully cooled, allowing the chocolate to set and the texture to soften.
  • These cookies freeze well; thaw them at room temperature before serving.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/gluten-free-peanut-butter-blossoms-recipe/